Dia De Los Muertos Cake with Swiss Meringue Buttercream - Beautiful, easy, and perfect for the season! I need this cake now!
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Red Velvet Cake + Swiss Meringue Buttercream

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -
Author Karly

Ingredients

For the Cake

  • Mam Papaul's Red Velvet Cake Mix
  • 3 Eggs
  • 1 C Water
  • 1/3 C Vegetable Oil

For the Swiss Meringue Buttercream

  • 10 Egg Whites
  • 2 1/2 C Granulated Sugar
  • 3 C Butter cut into tabs
  • 1 Tbsp Nielsen-Massey Vanilla Extract
  • 1/8 Tsp Kosher Salt

Instructions

For the Cake

  • Following the instructions on the box, prep the cake mix as directed. Grease and flour two 6-inch rounds, then fill halfway with batter and bake for 25-30 minutes at 350 degrees.

For the Swiss Meringue Buttercream

  • Combine the egg whites and sugar in the bowl of a mixer and place it over a pot with one inch of simmering water, gently whisking until the temperature reaches 160 degrees on a candy thermometer, or until the sugar has completely dissolved and the egg whites are hot.
  • With the whisk attachment, beat the mixture on medium-high for a good ten minutes, or until the bowl has completely cooled down.
  • Switching to the paddle attachment on low speed, begin adding butter, a couple tabs at a time, and allow to mix for several seconds before adding more. Continue until all the butter is gone and the buttercream is smooth and shiny.
  • Add the vanilla and salt and beat a few more times.